Bread "Aleksandrovsky"

Category: Yeast bread
Aleksandrovsky bread

Ingredients

For dough:
flour 100 g
water 100 ml
fresh yeast 7 g
sugar 1 tsp
For the test:
all dough
flour 250 g
milk 100 ml
butter 20 g
syrup 2 h l
salt 1.5 h l
for crust:
milk 20-30 ml
water 80-100 ml
corn starch 0.5 h l

Cooking method

  • 1. For dough, grind yeast with sugar and mix with water at room temperature. Pour the mixture into the flour, mix until smooth and leave in a warm place to ferment for 30 minutes.
  • 2. During this time, boil the milk, dissolve the molasses and butter in it and cool to 30C.
  • 3. Mix flour with salt, pour in the milk mixture and let stand for five minutes. Then add the matched dough and knead the dough at medium speed for 5-7 minutes. The dough will be very elastic, but the bun is slightly "smearing". Round the dough and leave to rise for an hour.
  • 4. Put the finished dough on a cutting mat lightly dusted with flour, stretch it into a rectangle about 2-2.5 cm thick and form a loaf. Leave for proofing for 30-40 minutes. Before baking, make a longitudinal cut 1-1.5 cm deep and grease the bread with milk.
  • 5. Put the bread in an oven preheated to 220C for the first five minutes. Then lower the temperature to 180C and bring the bread to readiness. While the bread is baking, cook thin jelly from water and cornstarch. Boil until slightly thickened, the main thing is that it becomes transparent.
  • Remove the finished bread from the oven and very quickly grease the surface with corn jelly - apply one thin layer with a brush over the entire surface and after a minute another one. I still have the kissel, but it is quite difficult to cook less than the desired consistency.
  • Cool the bread on a wire rack without covering it with a napkin.
  • Aleksandrovsky bread

Note

The bread is obtained with the thinnest shiny crust. Literally a couple of minutes after smearing, the surface of the bread becomes soft and springy. Bread is cut well even when warm.
An acquaintance who works in a small private bakery shared the recipe with me. I really liked the bread, I decided to offer it to your attention.
Cook with love and bon appetit!

Vicushonok
Marina, tell me, please, do you have to use molasses? And what kind of molasses? Otherwise, I only know where to get starch, but it's a little expensive ...
Dragged away to bookmarks
Vitalinka
Marina, perfect bar! I just want to try a piece!
Twist
Victoria, glad to meet you You can use light honey instead of molasses.
P. S. I will be glad to communicate with you.

Vitaltnka
thanks for the praise! I'm glad I liked the bread!
IRR
marishka! not bread - a wonderful miracle
Vicushonok
Quote: Twist

Victoria, nice to meet
P. S. I will be glad to communicate with you.

I am also very glad to meet you
Otherwise I silently read more and more and then feed the enthusiastic household members with various goodies, and so in order to communicate - I am ashamed, probably
Quote: Twist

You can use light honey instead of molasses.
Thanks for the advice, but will the taste of honey be felt (to be honest, I would not want to)? Or hasn't this option been tested yet?
IRR
Quote: Vikushonok

Thanks for the advice, will you feel the taste of honey (honestly, I would not want to)? Or hasn't this option been tested yet?

I apologize for getting in, I also do not really like the obvious smell and taste of honey, so I take a neutral honey-lime, or herbs, but not buckwheat - it is tart and very peculiar. For an amateur (gingerbread and gingerbread are good with him. And then - in small quantities)
Twist
IRRchik
How glad I am that I liked the bread


I am also very glad to meet you
Mutually! And you don't need to be shy at all.
VikaThe taste will depend on the honey that is used. Maisky is practically not felt
Twist
I also don't like the obvious smell and taste of honey
IRRchik, similarly. Therefore, I try to buy molasses. Moreover, (but this is my subjective opinion) on starch syrup bread turns out to be more fluffy than with honey.
Vicushonok
IRR, Twist, thanks a lot for the hint!
Let's try!
Twist
Vika, happy baking!
Admin
Marinka, a great bar, and the cutter is so spicy and light - a miracle how good bread is

Thanks for the bread
Twist
Tanyusha, and thank you for the kind words and such an assessment !!!
Try it on occasion, you won't regret it!
Admin
Quote: Twist

Tanyusha, and thank you for the kind words and such an assessment !!!
Try it on occasion, you won't regret it!

I do not even doubt that it will be delicious. To make white bread tasteless? Yes, never!

Marinochka, to health
Akimell
Marin, what a handsome man you have turned out. I threw it in the bookmarks, I will do it the day after tomorrow, then I will report. Thank you
Twist
LenaI hope the bread does not disappoint. Happy baking !!!
Omela
Marinawhat a beautiful bread !!! And the crumb is so delicate !!!
Twist
Ksyusha, Thank you!!!
Mine asked for white bread! The next one is yours!
Only eyes widen, so many have missed your delicious masterpieces
notglass
Marina, what a handsome bread! Thanks for the recipe, I'll bake it tomorrow.
Twist
Anya, I am very pleased that the bread went to taste! Happy baking! I will wait for impressions.
Crochet
Quote: IRR

but not buckwheat - it is tart and very peculiar. For an amateur
Aha means to meb ... Lyublunandmagu !!! Honey ... Buckwheat, yes !!!

Marisha, bar !!!
Twist
Inusya, Thank you for such a rating !!!
Try it, I think you'll like it.
barbariscka
Marina, the most delicate bar! And the crust is just a feast for the eyes ...
Merri
Marina,
Twist
Vasilisa, Thank you! And the crust in this bread really turns out to be unusually tasty, albeit soft.

Irisha,
Thank you!!!
Ksyushk @ -Plushk @
Marisha, this is a torpedo. As I saw in the column, I was stunned.

Tell me one thing: where to get 0.5 tsp. cornstarch? Go to the store with a spoon or something. I have long wanted to make this paste, but where to put the starch later. Where do you use it later?
Twist
Ksyusha, thanks for such a rating! I'm glad I liked the bread!
And corn starch is an irreplaceable thing in biscuits, pies, almond baked goods, etc. In some fruit fillings, custard for cakes, eclairs is also used. So I always have at home in stock, and not stale.
Ksyushk @ -Plushk @
Well, what a fine fellow you are! And I have unpleasant memories associated with jelly from childhood. So I still don’t eat / drink it, and I almost don’t keep starch in the house. There is a little bit of potato, but from old age it has probably become a stone.
limon
Twist
And I have unpleasant memories associated with jelly from childhood.
Ksyusha, similarly! As I remember this kindergarten "masterpiece", I still shudder!

limon,
Akimell
Quote: Twist

Ksyusha, similarly! As I remember this kindergarten "masterpiece", I still shudder!

limon,

Yeah, it still turns me inside out too. And we also loved to pour sweet jelly with lumps on a cold noodles casserole. We called it zapikhanka because no one ate it voluntarily. Fu-u-u ... damn, I remembered looking at night ...
May @
Marinka, where do you get the molasses?
Vilapo
So I was lucky, I love delicious jelly, in children. the garden did not go. There are different kinds of starch, without it, no matter how And I will definitely bake bread, how can it be without a new delicious bread
Vichka
Quote: Vilapo

So I was lucky, I love delicious jelly, in children. the garden did not go. There are different kinds of starch, without it, no matter how And I will definitely bake bread, how can it be without a new delicious bread
How can one live without him?
I can drink two liters of jelly in a day and still want to!
Vilapo
Quote: VS NIKA

How can one live without him?
I can drink two liters of jelly in a day and still want to!
Vichka
Quote: Vilapo

Us won't get caught will not understand.
Twist
Akimell, Lena

Maina
, I usually buy molasses here, but not always in stock.

🔗

Lenochka, I hope the bread does not disappoint you!

Vika, Lena, you are definitely lucky that you did not end up in such a kindergarten as a child. Sometimes I cook jelly with my own, but I myself cannot drink, so the childish rejection stuck
Vichka
Quote: Twist

Vika, Lena, you are definitely lucky that you did not end up in such a kindergarten as a child. Sometimes I cook jelly with my own, but I myself cannot drink, so children's rejection has settled down
My mother cooked jelly, I went to the school for only one year, before school and we were not given this. And my mother also cooked chocolate jelly, that is, cocoa with starch, it was delicious!

And your bread Marina, I also want to bake, but the cuts are not working out for me.
Twist
Vikul, I, too, do not always get the correct cuts - a lot (in my opinion) depends on the test. But in this bread, the blade floats like clockwork, nothing stretches and does not stick. I first make an incision, and then grease it with milk.
Vichka
Quote: Twist

Vikul, I, too, do not always get the correct cuts - a lot (in my opinion) depends on the test. But in this bread, the blade floats like clockwork, nothing stretches and does not stick. I first make an incision, and then grease it with milk.
Than I just didn’t try to cut, in any way! already spat on this thing!
Twist
Vika, do not give up!
Vichka
Quote: Twist

Vika, do not give up!
Marina, 🔗
notglass
Marina, I baked bread today. Vkuuuusnoooo !!! I took first grade flour and instead of molasses - lime honey.
I also bring a plus sign to my "modest" photo report:

Aleksandrovsky bread Aleksandrovsky bread Aleksandrovsky bread Aleksandrovsky bread Aleksandrovsky bread Aleksandrovsky bread Aleksandrovsky bread
The recipe will firmly take root in the three-volume collection of bread baking recipes and, of course, in the kitchen.
Twist
Anya, gorgeous bread !!!
How glad I am that I liked it !!! Eat to your health!
Thank you so much for such a detailed photo report! : girl_curtsey: A real master class!
P.S. Well, I’m under strain with the 1st grade. As soon as I buy it, I'll do it too.
irza
Marinochka, I have already baked a loaf of bread, or rather a bar, or more precisely 2 baguettes!
Aleksandrovsky bread

In this form, bread is eaten better. Everything is according to the recipe, but I didn't grease it with milk before baking, I forgot. But I smeared it with a starch mixture
Quote: Twist

I still have the kissel, but it is quite difficult to cook less than the desired consistency.

This problem can be solved! In the microwave! Stir half of the indicated products in a cup and place in a micra. At 700 power, the mixture was brewed in less than a minute.
Twist
Irisha, class !!! It turned out so brilliant!
Everything according to the recipe, only I didn't grease it with milk before baking, I forgot

Because of this, I think the crust turned out to be light. Is this a double serving, or just made in mini-bars?
And thanks for the idea with the micro. Now I will try to brew like this.
irza
Single portion. My husband liked it, he is a lover of butrik. I also forgot to write that I made dough in HP.
Anna1957
Quote: VS NIKA

Than I just did not try to cut, in any way! already spat on this thing!

Try with a disposable scalpel.
Scarlett
Quote: VS NIKA

Than I just did not try to cut, in any way! already spat on this thing!
Vic, it turns out well with a construction cutter such as a clerical knife - I was somehow given a "load" in the construction, when I handed over the leftovers. Only not to give it to anyone for other cases, otherwise there were attempts at my house by some irresponsible comrades
Vichka
Quote: Anna1957

Try with a disposable scalpel.
An, and what is this, where to buy?
Quote: Scarlett

Vic, it turns out well with a construction cutter such as a clerical knife - I was somehow given a "load" in the construction, when I handed over the leftovers. Only not to give it to anyone for other cases, otherwise there were attempts by some irresponsible comrades at my house
I must have tried this, is it with teeth? My husband gave me a new one, but I can't and that's it!
I'm at work now, otherwise I would have taken a picture of him and showed which one.

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